Description
Elevated mac & cheese gets a boost from sun-dried tomatoes and spinach. A simple weeknight dinner with gourmet flair.
Ingredients
Units
Scale
- 4 oz (100 gms) macaroni pasta
- 1.5 cups (355 ml) milk
- 1 tbsp all purpose flour
- salt and pepper
- 1 cups (237 ml) grated cheese
- 0.25 cups (60 ml) chopped sun dried tomatoes
- 0.5 cups (118 ml) chopped spinach
- 0.5 cups (118 ml) breadcrumbs
- 0.5 tbsp oil
- 1 bay leaf
- 2 tbsp butter
Instructions
- Cook macaroni in salted water 1 to 2 minutes less than package directions, until al dente. Drain and rinse with cold water. Set aside.
- Heat 1 tbsp oil and add breadcrumbs. Sauté for 1 to 2 minutes, then transfer to a bowl.
- Heat milk with a bay leaf until it bubbles. Let stand for a few minutes.
- Melt butter until it foams, then add flour. Cook for 3 to 4 minutes on medium heat, until light golden brown.
- Whisk in milk (without bay leaf), 1/4 cup at a time, until smooth. Season with salt and pepper. Stir in cheese until creamy.
- Add spinach and sun-dried tomatoes. Mix well. Add macaroni and toss gently.
- Preheat oven to 400°F (200°C). Grease a baking pan.
- Transfer macaroni and cheese to the baking pan.
- Top with breadcrumbs and bake for 13 to 15 minutes, until crumbs are brown.
- Let stand for 1 minute before serving.
Notes
- For a richer flavor, use a blend of cheeses like Gruyère and Parmesan.
- If you don’t have sun-dried tomatoes, you can substitute 1/4 cup of chopped roasted red peppers.
- To make this ahead, assemble the mac & cheese in the baking dish, cover, and refrigerate for up to 24 hours. Add an extra 5 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 3
- Protein: 15
- Cholesterol: 50